1940c. Canning American crab meat. Fishing 



Gazette, vol. 57, No. 5, p. 23, 46. 



Advances in sanitation and canning 

 methods by 1938, allowed the blue crab 

 industry to produce a canned product high 

 in quality and flavor. 



1940d. American crab meat now canned. 



Fishing Gazette, vol. 57, No. 6, p. 27, 35. 

 Methods employed by the Blue Channel 

 Corp., Beaufort, S.C., to can blue crabs. A 

 special process retains the color and flavor 

 of crabs during canning. Discusses how the 

 new canned product may make the United 

 States less dependent on Japanese crab 

 imports. 



1941. Atlantic coast blue crab an important 



enemy of oysters. Oyster Institute of North 



America, Trade Report No. 44, 2 p. 



Experiments in large outdoor tanks at 

 Pensacola, Fla., indicated the frequency of 

 predation of crabs on oysters and how 

 crabs remove meat from the shells of young 

 and adult oysters. 



1945. Fishery resources of the United States. 



U.S. Congress, 79th, 1st Session, Senate 



Document No. 51, 135 p. 



A short section on the Atlantic blue crab 

 resource and its utilization. The sharp 

 natural fluctuations in crab stocks and 

 possible conservation measures. Life his- 

 tory of the Chesapeake Bay blue crab. 



1949. Preserving crab meat. Food Industries, 



vol. 21, No. l,p. 170. 



Natural flavor and color of crab meat is 

 preserved by canning in a regulating solu- 

 tion that has a continuous buffer action 

 over a wide range of acidity. 



1953. Million dollar formula: Research put 

 color in crab: Profit in processing plant. 

 Journal of Southern Research, vol. 5, July- 

 August, p. 34-35. 



The pioneering accomplishments of the 

 Blue Channel Corporation, Beaufort, S.C., 

 in the crab-packing industry concerning 

 meat quality, foreign competition, market- 

 ing, and supply. Research sponsored by the 

 firm revealed that taste and color of crab- 

 meat can be retained after the canning 

 process by curbing the high copper content 

 with aluminum sulphate. 



1954. Deviled crabs: 25,000 daily. Food 

 Engineering, vol. 26, No. 11, p. 99, 176. 



A 6-ounce package of frozen deviled crabs 

 that needed only to be heated was 

 marketed by a Philadelphia processor at a 

 rate of 25,000 daily. The six-stage process 

 in the manufacture of the deviled crab is 

 given. 



1956. Method maintains quality in crab cakes. 



Food Engineering, vol. 28, No. 2, p. 92-93. 

 Describes and illustrates the procedures used 

 (including picking, quality control, and 

 freezing) by a Maryland packing company 

 in making crab cakes and deviled crabs. 



1959. Chesapeake, stronghold of blue crab 



fishery. National Fisherman, vol. 40, No. 10, 



p. 13, 30-31. 



Two-thirds of United States blue crab 

 harvest is from Chesapeake Bay. Operations 

 in the soft crab fishery, types of gear used 

 to catch crabs, life history, growth, ene- 

 mies, and factors affecting local abundance. 



1961. How did it get there? Sea Frontiers, 



vol. 7, No. 3, p. 186-187. 



Distribution of the blue crab in the Medi- 

 terranean. In 1948, it first appeared in the 

 Aegean Sea, and for some years has been 

 established along the coasts of Egypt and 

 Lebanon. Biologists do not know how it 

 was introduced. 



1965. Invasion. Desperation as blue crabs 



swamp Nile delta. Fishing News International, 



vol. 4, No. l,p. 56-57. 



Millions of crabs swamped three major 

 lakes, damaging nets of fishermen and 

 reducing the number of fish available to the 

 nets. Fishery experts considered electrified 

 blockades and chemical ways to eliminate 

 the crabs. No commercial use because 

 Egyptians consider the meat unpalatable. 

 Blue crabs entered the Mediterranean from 

 the Atlantic Ocean and spread north to 

 France, Greece, Turkey, and Italy ; then 

 moved east to Egyptian waters in 1942. 



1966a. The blue crab in North Carolina— a 



resource of great potential. North Carolina 



Commercial Fisheries Newsletter, vol. 2, No. 



3, p. 1-4. 



Blue crab predators, life history, industry 

 (soft and hard crab), fishery, and research 

 as they relate to North Carolina. 



1966b. Soft shell crab farming. North Carolina 



Commercial Fisheries Newsletter, vol. 3, No. 1, 



p. 5-7. 



